FISH IN A BAG OR RICE-COOKER FISH

This is what you would actually call a papillote or fish en papilotte. But i didnt have parchment paper so i made it in foil. I used snapper fillets. And i cooked it in a rice cooker.



Ingredients-

4 fish fillets
2 carrots
8-10 baby corns
6 mushrooms
8-10 french beans
2 tbsp dijon mustard
2 tbsp olive oil
1 tbsp coriander, chopped
Salt to taste
Pepper to taste
2 tbsp butter

Method-

* Wash and pat dry the fish with kitchen paper.
* Make the marinade by mixing mustard, olive oil, salt, pepper and coriander.
* Marinate the fish in the marinade and leave for 10 min.
* In the meanwhile, cut the veggies into desired shapes or cuts.
* If you want you can par-boil them. I left them as it is and they turned out a little crunchy, just the way i like them.
* In a pan, put the butter and just toss all the veggies till they turn bright in colour.
* Tear 2 large peice of foil, large enough to hold half the veggies and 2 fillets of fish.
* Divide the veggies in half and put on both the foils.
* Place the marinated fish on top of the veggies.
* Now fold the foil so as not to leave any openings.
* Now place them in the rice cooker and pour 1 cup of water in the rice cooker.
* Turn on the cooker and leave it for 20 min.
* The fish is cooked and so are the veggies.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

MUSTARD GRILLED POMFRET

Ingredients-

4 fillets black pomfret
1 tbsp dijon mustard
juice of 2 lemons
1 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* In a flat dish mix the lemon juice, salt, pepper and mustard.
* Marinate the fish in the marinade and leave aside for 10 min.
* In a non-stick pan heat the oil or if using a grill, heat it properly.
* Grill the fish for 4 min on each side.
* Serve along with desired veggies and a wedge of any citrus fruit instead of lime.
I used sweetlime wedge and it gave a very interesting twist to the fish. I served it with creamy cauliflower, corn and peas. ENJOY !!!!

PENNE VODKA PRAWNS

Hi,
Sorry couldn't post yesterday as i had to take my dog for his shots to the vet. And then my daughter for her measels shot. So was busy for the whole day. N was tired by the end of it all.
So here's an interesting recipe today but snaps of it tomorrow.

Ingredients-

500 gms penne
500 gms prawns
100 ml cream
2 large tomatoes, pureed and strained
1/2 cup parmesan cheese (cheddar can also be used)
1 tsp garlic, chopped
1/2 tsp oregano
2 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* Peel the prawns, leave the tails on. Devein them and wash.
* Boil the penne according to the packet instruction till al dante.
* In a pan, heat the olive oil.
* Add the garlic and the prawns.
* Saute well till the prawns change colour to a nice pink. But dont burn the garlic, do this on a slow flame.
* Add the cream and the tomato puree.
* Let it come to a boil and then season with salt and pepper.
* Add the oregano and 1/4 of the cheese.
* Add the penne and toss well.
* Add the rest of the cheese, leving about 2 tbsp for garish.
* Dish out in pasta plates and garnish with parsley and the cheese.

PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.

COCONUT AND PRAWN PENNE

Ingredients-

3 tbsp Oil
2 tbsp onion, chopped
1 tsp garlic, chopped
6 large prawns
1/2 cup chicken stock
1 tbsp basil, chopped
1 cup coconut milk
Salt to taste
Pepper to taste
1 cup penne, raw
2 tbsp cheese, grated
3 tbsp coconut, grated and dry roasted

Method-

* Boil pasta till al-dante stage, drain and keep aside.
* Heat oil in a pan.
* Add prawn, onion, garlic, basil and .
* Saute lightly, add 2 tbsp coconut, chicken stock and coconut milk.
* Cook on medium high heat until warmed thoroughly and starts to thicken slightly.
* Season with salt and pepper and serve over pasta.
* Top with cheese and remaining coconut.
* Serve hot. Enjoy!!!!!!

BEER GLAZED PRAWNS

Ingredients-

1kg large prawns, slit lengthwise from head to tail
3 tbsp olive oil
3 tbsp butter
1 tbsp garlic, chopped
1 pint beer
3 tbsp chopped coriander
Salt to taste
Pepper to taste

Method-

* Heat a non-stick pan and add half olive oil.
* Place half of the prawns in the pan meat side down.
* When they are brown add half of the butterand half of the garlic.
* Turn the prawns on the other side and let them cook.
* Deglace with half of the beer.
* Reduce it a little and season.
* Do the same with the rest of the prawns.
* When all the prawns are done, take out in a serving platter.
* Sprinkle with chopped coriander.
* Serve hot. Enjoy !!!!!

GRILLED PRAWN AND APPLE SALAD

Ingredients-

3 tbsp honey
3 tbsp olive oil
1 tbsp chopped fresh basil
1 tbsp strawberry jam
1/4 tsp chilli flakes
1 clove garlic, chopped
2 tbsp red wine vinegar
1 tbsp lemon juice
2 tbsp sugar
Pinch of salt
2 Grany smith apples, cored and cut into thin wedges.
250 gms medium prawns, peeled and deveined

Method-

* Whisk together the honey, olive oil, basil, strawberry jam, chilli flakes, garlic, red wine vinegar, lemon juice and sugar in a small bowl.
* Marinade the shrimp and apples and refrigerate for 30 minutes.
* Grill the shrimp and apples.
* Discard the remaining marinade.
* Grill for about 5 minutes per side of prawn.
* Serve with any greens drizzled with olive oil and seasoned.

YOGHURT AND CORIANDER GRILLED POMFRET

Ingredients-

Coriander-1 1/2 cups
Garlic-6 cloves
Salt to taste
Lemon juice-1 tsp
Yoghurt-1 cup
Pomfret darne or fillet-4
Olive oil-2 tbsp

Method-

* Mix the coriander and garlic with salt in a blender till coarse.
* Add the lemon juiceand mix well.
* Marinate the fish in the coriander mix for 15 min.
* Add salt to the yoghurt.
* Now dip the fish in the yoghurt after the coriander mix.
* Heat a non-sick pan till hot.
* Grill the fish.
* Serve with a salad.

BACON WRAPPED GARLIC PRAWNS

Ingredients-

1/2 cup olive oil
1/4 tbsp lime juice
1 clove garlic, chopped
Salt to taste
Pepper to taste
10 medium prawns, cooked, shelled and deveined
5 slices bacon, cut in half
10 black olives, pitted
1 lemon, cut into wedges (optional)


Method-


* Whisk together the oil, lime juice, garlic, salt and pepper in a mixing bowl.
* Toss the prawns in the marinade, then refrigerate for 30 minutes to 1 hour.
* Preheat a grill for medium-high heat.
* Remove the prawns from the marinade, and shake off excess.
* Wrap each prawn around an olive, then wrap half a bacon slice around the prawn.
* Secure with a toothpick. Repeat with remaining prawn.
* Cook on preheated grill until the bacon is crisp, and the prawn is hot, 6 to 10 minutes.
* Garnish with lime wedges to serve.

SALMON WITH TAMARIND

Ingredients-

2 salmon fillets
1 tbsp fresh cilantro
1 tbsp tamarind paste
2 tsp water
pinch of sea salt
1/2 tsp cumin seed
1/2 tsp coriander seed
1/8 tsp red chilli pwd


Method-

* In a food processor, blend cilantro, tamarind and water until cilantro is well chopped.
* In a small skillet over high heat, toast cumin and coriander seed until fragrant.
* In a mortar and pestle, grind until fine.
* Add to processor, along with salt and chilli pwd and pulse until mixed.
* Pour marinade over salmon and marinate for at least 30 minutes.
* Preheat griller, and place fillets on the griller.
* Grill until done, about 4-5 minutes each side.
* Serve and enjoy!
NOTE- Can be served with rice or with vegetables.

PASTA WITH PRAWN AND ASPARAGUS IN WINE BASIL SAUCE

Ingredients-

2 tbsp olive oil
2 cloves garlic, chopped
1 fresh red chilli, chopped
1/2 c white wine
1 tbsp butter
200 gms large prawns, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 inch pieces
1 tbsp lemon juice
2 cups fresh basil, thinly sliced
Rice or pasta

Method-

* Heat olive oil over medium high heat.
* Add garlic and chilli, saute for 1 minute.
* Add wine and butter, bring to a boil and simmer for 2-3 minutes.
* Add shrimp and asparagus, and saute until done, about 3 minutes.
* Add lemon juice and basil and toss until basil is wilted.
* Serve over pasta or rice.

GRILLED SALMON WITH MANGO MUSTARD SAUCE

Ingredients-

Salmon fillet
Olive oil
Salt to taste
Pepper to taste
Mango puree, fresh
Pommery mustard
Cider vinegar
Garlic, chopped
Salt to taste
Black pepper, crushed

Method-

* Marinate the salmon with sal, pepper and olive oil.
* Grill the salmon, skin side first.
* Mix the rest of the ingredients in a pan.
* Let it come to a simmer and take it off fire.
* Check seasoning.
* Pour on the salmon fillet and serve with veggies of yoiur choice.

FISH ESCABECHE

Ingredients-

Fish fillets, sliced thin
Lemon juice
Salt
Pepper
Flour
Olive oil
Bellpeppers, red yellow and green, julienned
Onion, sliced
Garlic, chopped
Leeks, julienned
Vinegar
Lemon juice
Bayleaf
Salt
Pepper corns
Sugar

Method-

* Marinate the fish with salt, pepper and lemon juice.
* Season the flour with salt.
* Dredge the fish fillets in the flour.
* Deep fry the fillets in hot oil.
* In a separate pan, heat oil and saute the onion, peppers and leek.
* When the onions are soft, add the vinegar.
* Add the sugar, bay leaf, pepercorns and lemon juice.
* Arrange the fish in a dish evenly.
* Pour the hot vinegar mix on the fish.
* Chill for 24 hrs and serve.

SMOKED SALMON OMELETTE WITH TOMATO SALAD

Ingredients-

Smoked salmon
Spring onions
Eggs
Salt
Pepper
Grated parmesan
Cherry tomato
Sun-dried tomatoes
Iceberg
Arugula
Capers
Vinaigrette

Method-

* Beat the eggs with salt and pepper.(add less salt as the salmon is salty)
* Chop the spring onions and the smoked salmon.
* Cut the cherry tomatoes into half and jullienne the sun-dried tomatoes.
* In a non-stick pan heat olive oil.
* Saute the spring onions for 1-2 min.
* Add the smoked salmon and saute for 1 min.
* Then add the beaten eggs and stir well.
* As the omelette begins to set at the bottom, add some grated parmesan on top.
* Place the pan under a salamander till the eggs begin to set.
* Slide on a warm plate.
* Toss the cherry tomatoes, lettuce, capers and the vinaigrette.
* Pile the salad on top of the omelette cut into wedges.

GRILLED TUNA WITH SHRIMPS AND MINESTRONE OF GARDEN VEGETABLES

For the minestrone of garden vegetables-
25 gm asparagus, chopped
25 gm peas
25 gm green beans, chopped
25 gm carrot, chopped
15 ml olive oil
1 tbsp shallot, chopped
1/2 garlic clove, chopped
1/2 tsp thyme
100 gms shrimps
25 gm sun-dried tomatoes
25 gm cooked pasta
200 ml water
50 gm butter
1 tbsp parmesan cheese
2 basil leaves, shredded

For the tuna-
1 tsp olive oil
1 fillet tuna
1 squezze lemon juice

Method-

* Blanch the asparagus, beans, peas, carrots and green beans in boiling water for 2 minutes and refresh in iced water.
* Heat the olive oil in a pan and gently cook the shallot, garlic and thyme for 1 minute.
* Add the shrimps followed by the blanched vegetables, tomatoes and pasta.
* Cook for 1 minute.
* Add the water and cover the pan with a lid.
* When the shrimps are cooked, add the butter, Parmesan and basil.
* Marinate the tuna with live oil and the salt.
* Heat the grill and grill the tuna on one side for 2 minutes.
* Turn over and cook until the fish is cooked.
* Add a squeeze of lemon juice at the end.
* To serve- spoon the minestrone into a bowl and place the tuna on top.

PAN-FRIED POMFFRET WITH PEAS AND MORREL

Ingredients-

100 gms baby potatoes
2 pomfret fillets
15 gm fresh peas
15 gm morrels, soaked
2 tbsp butter
2 garlic cloves, crushed
15 ml Olive oil
Salt
Pepper
Parmesan shavings
1/2 bunch mint
1 tsp fresh thyme
For the butter sauce-
100 ml cooking liquid from the potatoes
50 gms butter, chilled and cut into cubes
1/2 tsp lemon juice
1/2 tsp chopped parsley

Method-

* Boil the potatoes with one garlic clove and the mint.
* Drain the potatoes and toss with 1 tbsp butter and half of the thyme.
* In a pan, put the butter and one garlic clove.
* Toss the peas and the morrel with the thyme.
* Season and keep hot.
* Season the fish with salt, pepper and lemon juice.
* Put olive oil in the pan and put the fish skin side down.
* Cook and turn once.
* In a plate put the potatoes and the morels on top.
* Put the fish on top.
* Drizzle with the sauce on top of the fish.
* For the butter sauce, heat 100ml of the reserved cooking liquid in a saucepan. Once boiling, whisk in the cubes of chilled butter 1 or 2 at a time, adding a squeeze of lemon juice and the chopped parsley.

INDIAN SEAFOOD CEVICHE

Ingredients-

Fresh prawns
Spring onion greens
White onion
Cilantro
Fresh red chilli
Lemon juice
Grapefruit juice
Salt

Method-

* Peel the prawns and chop them roughly.
* Finely chop the spring onion.
* Finely mince the onion.
* Deseed the chilli and finely chop it.
* Finely chop the cilantro.
* Take out the juice of the lemon and the grape fruit.
* Mix all the ingredients with the prawns and let it sit for about 2 hrs in a cold place, not in the refrigerator.
* Check for seasoning and put in a bowl.
* Serve with roasted papad or wafers(optional)

** P.S.-In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or "cooks" the fish without heat.